Granola Bars

Total Time:
1 hr
20 min
40 min

16 (2-inch) squares

  • 8 ounces old-fashioned rolled oats, approximately 2 cups
  • 1 1/2 ounces raw sunflower seeds, approximately 1/2 cup
  • 3 ounces sliced almonds, approximately 1 cup
  • 1 1/2 ounces wheat germ, approximately 1/2 cup
  • 6 ounces honey, approximately 1/2 cup
  • 1 3/4 ounces dark brown sugar, approximately 1/4 cup packed
  • 1 -ounce unsalted butter, plus extra for pan
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon kosher salt
  • 6 1/2 ounces chopped dried fruit, any combination of apricots, cherries or blueberries
Watch how to make this recipe.
  • Butter a 9 by 9-inch glass baking dish and set aside. Preheat the oven to 350 degrees F.

  • Spread the oats, sunflower seeds, almonds, and wheat germ onto a half-sheet pan. Place in the oven and toast for 15 minutes, stirring occasionally.

  • In the meantime, combine the honey, brown sugar, butter, extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved.

  • Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees F. Immediately add the oat mixture to the liquid mixture, add the dried fruit, and stir to combine. Turn mixture out into the prepared baking dish and press down, evenly distributing the mixture in the dish and place in the oven to bake for 25 minutes. Remove from the oven and allow to cool completely. Cut into squares and store in an airtight container for up to a week.

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Granola Bars

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4.5 284
Really delicious. I use add dried blueberries and cranberries for the dried fruit. Somewhat sweet, so you might want to add a pinch mess brown sugar. Overall delicious. Second time making this I took it out of the pan to early, completely broke! However I just put it in small bags      And ate still. Right now the third try is in the oven now! Smells great. item not reviewed by moderator and published
<span>Amazing! These are the best granola bars ever!</span><br /><br /><span>Cut the fruit into very small pieces. Try adding goji berries - super healthy, and you can't taste them when they're mixed in with everything else. Shelled sunflower seeds work well.</span><br /><br /><span>I added:</span><br /><span>- 1 1/2 oz pumpkin seeds instead of wheat germ</span><br /><span>- 1.5 oz pistachios </span><br /><span>- 1.5 oz walnuts</span><br /><span>- 2.5 oz dark chocolate chips</span><br /><span>- 3 oz natural peanut butter instead of 3 oz honey</span><br /><br /><span>Yum!!! :)</span><br /><br /><br /><span>Read more at:</span> item not reviewed by moderator and published
Love this recipe - I didnt have sunflower seeds on hand so I used chopped cashews. Turned out awesome! item not reviewed by moderator and published
Delicious bars! I also added a bunch of extra seeds, some coconut flakes, and some dark chocolate. One thing of note: the oz and cup conversion is wrong. 8 oz is 1 cup, so all of the cup values are double. item not reviewed by moderator and published
AWESOME.... I didn't have wheat germ so I used milled flax. I also didn't have raw sunflower seeds, mine were already roasted....this were too good...will be making them forever.... item not reviewed by moderator and published
These are pretty good, its just mine turned out very hard, they didn't break up or anything when I cut them, they just are extremely... crunchy? I was hoping for them to be a bit more chewy. I followed the recipe exactly, maybe they are supposed to be like this, maybe I cooked them too long?  item not reviewed by moderator and published
These are good, but I gave the recipe only 3 stars after burning the oat mixture in the oven during the toasting step. Although I stirred occasionally as the instructions direct, the oats burned after 11 minutes. But after throwing out the first batch of burnt oats and trying again by toasting them for only 6 minutes, they turned out fine. I learned the last time I made these that it is wise to line the bottom of the greased baking dish with parchment paper -- that is also greased -- otherwise, you will not get these out of the pan no matter what you do. item not reviewed by moderator and published
These are pretty tasty. I added some chocolate chips and peanut butter chips, as well as some crushed peanuts, because sweetness is really important to me, but I think either way they'd be great. It also wasn't hard at all. I do have a question--it says they can be stored up to a week. Can I freeze some of them to store longer?<br /><br />(One other tip, don't put them into the fridge to cool down. They got hard as rocks and were impossible to cut. But after coming back to room temperature, they were fine.)<br /> item not reviewed by moderator and published
Recipe worked great! First time I followed second time substituted seeds for walnuts and pecans, as well as added coconut and dark chocolate with the fruit measurement. Still turned out great. I've been looking for a great recipe for sooooo long to have bars not crumbles. This is it! item not reviewed by moderator and published
<div>Make these a tasty treat by adding a 1/4 cup of dark chocolate chips<br /><br /></div> item not reviewed by moderator and published
To those who've complained that their bars fell apart - you must let the baking dish cool down! Resist the urge to carve out a test bar, and wait until the bottom of the dish is cool to the touch. item not reviewed by moderator and published
These are sooo good. and easy. I will never buy store-bought again! I made these according to the recipe, but used shelled sunflower seeds. The recipe can be easily adapted to one's favorite fruits, or even yogurt chips or other goodies, although they are great as directed. item not reviewed by moderator and published
Mine did not stick together =( I measured everything, not sure why but bummed as I used organic ingredients and now have to eat as granola item not reviewed by moderator and published
Love these!! I'm on my second batch and will continue to make these for a snack. Added dark chocolate chips this time as well as used molasses to fill out the honey, I ran out so hope it's just as good. item not reviewed by moderator and published
So good! Taste sweet, but not overpowering. Crunchy, but not a rock. These are gonna be the new go to snack! item not reviewed by moderator and published
Very tasty! item not reviewed by moderator and published
Delicious item not reviewed by moderator and published
Oh my goodness! These are the best ever! I made these 4-5 times now and honestly, I wouldn't change any part of the recipe on bit! I brought it to work and I had several people asking me for the recipe! One coworker kept telling me all day, "These are the best granola bars ever"! I agree! item not reviewed by moderator and published
Great recipe, and basic structure easily modified. I noted that many reviewers complained about these falling apart. I was surprised, as mine are solid and cut easily and cleanly. Then I noticed I had been accidentally using wheat gluten instead of wheat germ! So there's an option to keep them from crumbling. Seems to work I made once with unsweetened coconut instead of sunflower seeds and it was super yummy, but v. sweet - almost desert-like. item not reviewed by moderator and published
i haven't made these yet but my guess is that adding an egg would help these clump. i always add an egg to my granola. i will write a follow up review when i have made these. i am just finishing up my barefoot contessa granola! item not reviewed by moderator and published
Easy, nutritious, and very satisfying. item not reviewed by moderator and published
I can't believe I've waited so long to make my own granola bars...these are fantastic! As other reviewers have said, you definitely have to let the honey mixture get foamy while heating it to make sure that your bars stick together when you bake them. I would also suggest lining just the bottom of the baking dish with parchment so that everything comes out of the pan perfectly. Also an FYI, I put this recipe into MyFitnessPal and each bar has about 180 calories. Enjoy! item not reviewed by moderator and published
These are delicious! I did make a couple changes though. Instead of using the fruit listed, I used a berry medley with strawberries, blueberries, and cranberries. Also I added shaved coconut. The next time I make these I am going to use coconut oil instead of butter. The flavor is amazing. My did fall apart a little, but I also cut them before they were completely cooled. They stayed chewy, which I love! After I cut them, I individually wrapped them in saran wrap so I could easily eat them on the go! They freeze really well too. item not reviewed by moderator and published
Fantastic - My whole family likes these bars and they're easy to make. I've made this recipe many times and sometimes vacuum seal and ship them to relatives who live in other states. They also last for at least a week in the fridge and are perfect to eat as a hold over between meals. item not reviewed by moderator and published
Making these for the 2nd time. Husband loved them. No problem with them falling apart. I made sure to use the weight measurement. Going to try without the nuts as I don't like nuts. to press down I just buttered parchment paper and then used another flat pan to press hard. Will keep making much better and cheaper than the ones in the store. item not reviewed by moderator and published
Wow,super delicious! Me and my boyfriend love these granola bars!!! I swapped the regular butter for peanut butter(great taste and the brown sugar for Stevia(can't tell the difference and less calories! It became a tradition for us to make them every Sunday so we have a healthy and delicious snack for throughout the week! Thanks,Alton! item not reviewed by moderator and published
I was quiet surprised the first time I made it, it turned out good (despite a few reviews of theirs falling apart. However, the second time was a different story. They were great! Indeed they are tons better than store bought! I tweaked the recipe some by adding cashews, cinnamon and nutmeg. Very aromatic and yummy! My only problem was not making a bigger batch! item not reviewed by moderator and published
Way better than any store bought granola bars. Key is small fruit, I used a food processor to make the pieces really small so they would incorporate better into the rest of the mixture. I will be trying different kinds next. I never had a sticking issue. I just sprayed pam in a pyrex. Then I let them stand over night to cool. Cut them first thing in the morning. item not reviewed by moderator and published
I like most of Alton Brown's recipes but this one just did not work. It's been 3 days and our pan of sticky, gooey "bars" hasn't dried out enough to hold together. It's also far too sweet to be nutritious. I might as well just dip a spoon of honey in sugar because that's what this tastes like. item not reviewed by moderator and published
These are great! Used whole flax seed instead of wheat germ and did not 'cook' the sugar/honey mixture. As long as the sugar is melted, you are good. Baked it using parchment paper long enough to hang over the sides of pan (buttered pan and paper, so after it cooled, you can take it out in one piece and cut them. Also, I cut the baking time back to 20 min. They were chewy and delicious! Have made them several times using different add ins. item not reviewed by moderator and published
I agree that for me, the recipe is a bit too sweet so I use less (i loosely fill the 1/4cup measure for brown sugar. To address the sticking pan issue, I use silicone muffin pans for individual servings that are easy to take out of the pan. I don't pack each well completely so as to have a smaller serving to snack on. The flexibility of the pans makes it a cinch removing the granola from the pan. (I also use silicone mini muffin pans, and those make perfect size snacks to pop in your mouth item not reviewed by moderator and published
I really like this recipe, they are so much tastier than store-bought bars. This recipe is a great base, I will try adding other ingredients to make different flavors, but it's excellent as-is, too. I followed recipe almost exactly (besides adding dried mango, cranberry and plum to the cherry, apricot, blueberry mix- and adding a little less dried fruit than the 6oz, seemed like too much for my tastes. Once cooled about 20-25 mins, they sliced just fine with minimal crumbling (and they weren't even completely cooled, were still a tad warm. So no problems with the crumbling for me. Thanks, Alton! item not reviewed by moderator and published
I made this before I read the reviews. Didn't know you had to let it cool completely in the pan before cutting. I removed it from pan after 20 minutes and it fell apart and I ended up with Granola. Couldn't wait. It is really good. Will make again. Thanks Alton for the recipe. item not reviewed by moderator and published
Alton's recipes are usually the acme of culinary chemistry. This recipe confirms that! Since I think one shouldn't rate a recipe that wasn't followed to the letter, I am rating the actual recipe. This is the best granola EVER! The cherries (among the other ingredients make is so sweet and chewy! I take it to my high school students when we go ice skating over the holidays. Thank you so much Alton for doing the research for us! Saves us all a great deal of time in the kitchen. Gotta love the guy! item not reviewed by moderator and published
I made these once and by a happy accident, I skipped the step that said to press the granola bar mix very well into the pan. As a result, I ended up with the most delicious granola EVER. I've made this recipe probably close to a hundred times, and every time it disappears before the day is over. When I make it for guests, they rave and request the recipe. As a side note, I always add extra dried fruit, just as a personal preference. A combination of dried cranberries, dried cherries, and dried blueberries is absolutely smashing. item not reviewed by moderator and published
These were awesome! East to make, as well. I saved a little time and just added 1C of my favorite trail mix (assorted fruits &amp; nuts for the last ingredient step of "6 1/2 oz dried fruits combination." That way, i didn't have to buy a million small packages of dried fruits I may never use again. item not reviewed by moderator and published
Tasty, easy, healthy. I tried all the recipies on this episode and they are all great. item not reviewed by moderator and published
these were the best tasting granola bars i've ever had, and i love that their home-made. my only issue was that they didn't stick together very well, but i think i needed to compress them into the pan a lot more and i needed to chop the fruit up a bit smaller. i used dried blueberries and apricots and i think i left the apricots a little too big, inhibiting their ability to stick together. i'm trying them again today and i think i'm gonna use blueberries and dried cranberries. we'll see how they stick together. item not reviewed by moderator and published
These smelled so good in the oven. Excellent alternative to store bought bars. Ours were still a little chewing after cooling for a few hours so we let them sit over night. They cut better in the morning! I really like them with blueberries and apricots. We baked them in a 9 by 13 and made perfect bars 16 servings. item not reviewed by moderator and published
I love this recipe and make it nearly every week so I have a quick snack to grab on my way to work. I like it the way it is written but have started making a few slight adjustments to make it slightly healthier -- swap safflower oil for the butter, ground flax for the wheat germ, and maple sugar for the brown sugar. I also like to add a dash of cinnamon. Like others have said, these will hold together as long as you wait for them to cool COMPLETELY. I like to leave mine untouched overnight. The recipe says it takes an hour but honestly it's only maybe 10 minutes of active work -- easy to do while you're taking care of other tasks. Never buying granola again! item not reviewed by moderator and published
These were amazing. I followed the directions to a tee, and everyone who tried them thinks they're amazing. I also tried another batch with pecans which were equally good. Versatile basic recipe, as long as you balance the dry with the wet ingredients. item not reviewed by moderator and published
I did something odd with this recipe, so keep in mind I only followed about half the directions with the tangent I went on. :P Originally made oatmeal cookies with an old family recipe but my funky oven and expired baking soda resulted in me with four cups of oatmeal I'd scraped off the pan - it looked like granola cereal. Had the thought of turning my mess into granola bars and stumbled across this recipe! I took the honey, sugar, butter, vanilla, and salt and melted as instructed before adding the 4 cups of oatmeal cookie crumb mess. Stirred and baked for 25min and after about 20-30min of cooling I cut them into squares and let cool for a while longer. 3 hours later, I had a batch of chewy cookies/granola bars that tasted pretty good. Hopefully my oatmeal cookies won't come out as terrible again, but this was a great fix and a fun experiment. :D item not reviewed by moderator and published
I thought it tasted really good. I found it quite crumbly though, so I think i'll try it without butter next time and see if that helps. I threw it a handful of chocolate chips, cranberries, flax seeds, and a spoonful of peanut butter. Very delicious! item not reviewed by moderator and published
i left out the nuts and added dried apricots. i also left out the brown sugar and butter. they were a little crumbly but tasted great. i think next time i will add half a cup more honey. also i added ground flax seed. they work perfectly with my diet. item not reviewed by moderator and published
I was ready for a chewy granola bar, but mine came out crispy. Still, very good. I used splenda + sf maple syrup in place of the brown sugar. I know.. sounds gross... but really was quite good. item not reviewed by moderator and published
I wonder if you put a piece of bread in with them if that would help, like brown sugar? I'll try. And get back to you. item not reviewed by moderator and published
Super tasty and such a great snack! @lovesmykayla...i entered the ingredients with th exception of the wheat germ and butter and i substituted the sunflower seeds for pumpkin seeds and the servings to be 16..i came up with around 220 calories for each bar...but don't go by me...when you have time google "spark people recipe calculator" and you can enter the ingredients and the serving sizes and get a nutritional breakdown...hope this helps. item not reviewed by moderator and published
Another question, I think these are the BOMB! (I've made them a couple of times over the past year However,aside from leaving them in an airtight container for a few days, is there a way to make them a bit chewier so that after a few days they aren't so hard to eat? Appreciate the feedback : item not reviewed by moderator and published
Delicious! Thanks Alton! item not reviewed by moderator and published
This recipe was even faster and easier than I hoped it'd be. Don't worry too much about the measurements--the approximations worked out perfectly for me. item not reviewed by moderator and published
This is a great recipe! I made a variation using pumpkin, for the Fall season. item not reviewed by moderator and published
This recipe is awesome. It's better than the Oat and Fruit Bars by Bill Yosses in the NYTimes recently. And that is saying something! item not reviewed by moderator and published
Alton's recipes are always great, and this one's easy too. @ Phil-n-Alice. . .While the name Alton Brown is probably English in origin, he's as American as apple pie, or since he's from Georgia, pecan pie! Anyone who watches Good Eats knows that Alton is a stickler for measurements when he bakes, and always weighs dry ingredients, so 8 oz would be by weight, not by cup. Hope this helps, Good Eating!!! item not reviewed by moderator and published
delightful, easy and filling. perfect for breakfast on the go. good man, alton! item not reviewed by moderator and published
Also in response to @deb1973 - Even when dealing in cups not every one knows a cup is 8 oz. the Australian, and Canadian cups are 250 ml. the English cup measure is 285ml. it is only the US cup measure that is 8oz ( or 236ml.) and even US FDA has rounded up to 240ml. - I may be wrong but I believe Alton Brown is English so has become sensitized to the variability of "common sense" measures. I will also say that my pinch of salt is probably not the same as yours. item not reviewed by moderator and published
@deb1973 "Everyone with a modicum of cooking sense knows 8 ounzes is one cup." Weight and volume are two different things. 8 ounces of water is always one cup, but 8 ounces of something like oats would be more than a cup. item not reviewed by moderator and published
These are awesome! And they are healthy, too. I substituted ground flax for the wheat germ and they turned out great. I've also played around with the recipe, adding different things and changing it up. These are such a nice alternative to the junk they sell in grocery stores and my kids love them! @Deb: First off, Alton Brown is like a walking, breathing food encyclopedia, so for you to accuse him of not having a "modicum of cooking sense" is laughable. Second, ounces doesn't have a "z" in it. item not reviewed by moderator and published
(i went over 1000 characters, so here are my tips, continued I sprinkle the chocolate chips on top, instead of mixing them. This also helps them melt less &amp; uses less chocolate! I use an 8x8 metal pan that fits into my glass pan to help press the mixture down. It is magical. I purchase oats, nuts, wheat germ (or any substitutes in the bulk section of the grocery store. This is SO CHEAP! I make sure to bake them only about 22-23 minutes -- 25 made them too hard for me. item not reviewed by moderator and published
Great recipe! Deb- have you watched Alton Brown? He only measures in weight, no by cup. I am sure the Food Network made him use cups for those who don't measure in weight. But when you bake you really need to use ounces, but cups. It will not come out as well if you use cups. item not reviewed by moderator and published
Your recipe was confusing because of the incorrect conversions from ounzes to cups. For instance: It starts off calling for 8 ounzes of oats and then says "approximately 2 cups." Everyone with a modicum of cooking sense knows 8 ounzes is one cup. The next five ingredients are also way off. Did you mean for us to follow the ounzes or the cups? Thanks! Deb item not reviewed by moderator and published
This is an incredible receipe! Not hard or long to put together. Easy to make personal adjustments if necessary. I didn't have enough honey left, so made up difference with light corn syrup. Also didn't have wheat germ in pantry, so added pecans to sunflower, almonds and walnuts. Cut up a bit of Dried Hibiscus flowers and added with raisens. So AWESOME. item not reviewed by moderator and published
its all i ever use... if you feel like watching my video on the differences of salts. have a great day, and good luck item not reviewed by moderator and published
I don't cook often, but this recipe was a breeze. By my estimations, the total cost was just over 35 cents per bar, granted you already have vanilla, butter, and salt. After mixing all the ingredients listed and putting them, I used a metal spatula accompanied by my fist on the pre-baked goods to press them into the 9x9 pan. I also did this in the post-oven stage before allowing them to cool, leaving them nice and dense when they got to the chop shop. This made removing them a little more difficult, I'd imagine, but I manged. Maybe I'll line the pan with tin foil next time. Try to remove the whole 9x9 slab of substance before cutting it into squares. Also, don't over-bake them, they'll turn out too burnt in taste as some of mine did. 25 minutes in the oven is plenty. Here's the video version of this recipe from the Good Eats TV show, season 9, episode 5 pt. 1. It helped a lot: item not reviewed by moderator and published
This is easy and excellent. Absolutely fantastic. I used apricots, dried cranberries and cherries. To get it out of the pan easier, I used a metal 9X9 pan, lined it with aluminum foil and sprayed the foil with nonstick spray. When the bars are ready, leave in the pan to cool or lift them to cool. Just be careful when lifting if you are removing them directly after baking. Let them cool all the way, no cheating! before cutting with a good sharp knife and they won't crumble. item not reviewed by moderator and published
Does anyone know what koshur salt is, and why we should choose it over regular salt??? Anyway, about the granola. The dry ingredients got a little charred while toasting, and it ended up as cereal instead of bars, but I think it was good anyway. I'm sure it will be better next time. Next time I'm gonna add a little coconut. I think that would be good. I'm thinking it probly shouldn't be toasted. I'll have to check into that. item not reviewed by moderator and published
This recipe is fantastic! I can't wait to try it with different combination. HEADS UP ON THE WHEAT GERM: If you can only find 'toasted' wheat germ at your local grocery store then don't toast it with the oats and almonds and all that. You'll only get little burned bits. Other than that, awesome recipe! item not reviewed by moderator and published
Absolutely fantastic granola bars. These are everything you love about granola bars without the store bought aftertaste, stickiness, and artificial preservatives. I used shelled sunflower seeds (the kind for topping salads) to give it a bit of saltiness. I'm just not a fan of the shells. For the fruit I used apricots, blueberries, cherries and cranberries. I found though that in one batch its not necessary to have this much variety, just two fruits is probably enough. The trick to keeping these from crumbling is to REALLY tamp it down before cooking (I used my husband's muscles) and wait for it to cool before removing and cutting. I also used a sharp kitchen cleaver to cut them for evenness. They made perfect squares and they stay together just fine. Next I might try some of these suggestions for chocolate chips or make a chocolate drizzle to top these with after removing them from the oven. Does anyone have ideas to incorporate peanut butter as a variation? Maybe a couple spoonfuls in the honey mixture? item not reviewed by moderator and published
Caught the rerun on TV this week - made the granola this weekend. Who eats sunflower seeds with the shell on?!! I used raw sunflower seeds - without shells and added semi-sweet chocolate chips just before pouring the mixture into the pan. I heeded the comments to firmly tamp down the granola in the pan and to let it cool completely. Mine was ready to cut after 2 hours of cooling. I had nice bars. This is sooooo good!! No more store bought granola bars for me. Thanks AB! item not reviewed by moderator and published
Per Serving- Calories: 193 Carbohydrates: 30.52g Protein: 4.5g Fat: 6.8g Fiber: 3.66g Sodium: 61.28mg item not reviewed by moderator and published
Ok all you experts out there. I have been making a family heirloom recipe for years but want to try this recipe. My boys dont like dried fruit so I will have to add the choc chips. Can anyone respond and let me know your suggestion to delete fruit and add chocolate? We can also eat peanut butter. Thanks! Hopefull in NJ item not reviewed by moderator and published
Granted I didn't make the original recipe (half old fashioned oats, half steel cut, no sunflower seeds or nuts substituted Apple Cinnamon Cheerios and Multi-Grain Cheerios, milled flax seed instead of wheat germ, half honey, half agave syrup, light brown instead of dark brown sugar) but the goal was to make a granola bar that my son (who is allergic to nuts) could have. Both my kids LOVED the flavor (I made with mostly golden raisins and dried apples). After reading everyone's comments about cutting, I chose to mold them as soon as they were cool enough to handle. First a pre-cut with a Pam sprayed pizza wheel. then the metal spatula to formally separate, last a molding by yours truly. I had about one bar worth that crumbled out of a double batch recipe. Not bad all said and done! Will certainly make again with variety of cereals and fruits. I like the steel cut oats in the mix too. I'm sure I will spend just as much on ingredients as store bought, but I know how healthy and fresh mine are. I might make my own dried fruit to avoid nasty preservatives. item not reviewed by moderator and published
I didn't make it as bars but as straight granola (used a 9 x 13 glass pan) and cut the baking time to 15 minutes. Next time I cut back on the honey to 1/3 cup. It IS SO good. I added chocolate chips as I pressed it in the pan. A bit of a challenge but added a nice touch. I didn't do the wheat germ (I'm GFCF) but come out great. You can add and remove whatever extras you want. A definite keeper. Thx Alton. item not reviewed by moderator and published
In my paranoia over having things stick horribly to the pan, I turned the glass baking dish upside down over a cookie sheet as soon as I pulled it out of the oven. WHUMP went a mass of granola onto the sheet. So much for bars ... maybe I'll follow that "cool completely" instruction more closely next time. Even in their lumpy state, a quick taste and I knew they were keepers. Half the batch was gone before they were cool. The dog and I have been munching on the remainder for the past couple of days, just finishing it off this morning. These are *definitely* worth making again. Recipe modification: -old fashioned oats +quick oats -wheat germ +rye germ -unsalted butter +salted margarine-like stuff (dairy free) -sunflower seeds +dried cranberries for fruit Calculated cost per batch: $6.23 Cost based on a grocery store shopping list I just built. Savings could probably be realized by buying some things (almonds, cranberries) in bulk. item not reviewed by moderator and published
So I am trying to replace the granola bars that my husband buys for work every month that we spend around $20 on. I really wanted to nutritional info on these, but I'm not finding it, so i found somewhere online to enter it and thought others might like to know! Copy and pasted below! The only thing that is different is 4 oz of cherries instead of the 6.5 that it called for, everything else is the same. Wish I had remembered to put in the chocolate chips like I had planned. they are hot out of the oven now, so I'm waithing to get a really good bit, but they look good and taste pretty good hot, can't wait to try them cooled!! :) Nutrition Facts User Entered Recipe 16 Servings Amount Per Serving Calories 144.5 Total Fat 6.1 g Saturated Fat 1.4 g Polyunsaturated Fat 1.9 g Monounsaturated Fat 2.5 g Cholesterol 3.8 mg Sodium 133.0 mg Potassium 142.7 mg Total Carbohydrate 22.0 g Dietary Fiber 2.0 g Sugars 15.2 g Protein 3.3 g Vitamin A 7.5 % Vitamin B-12 0.1 % Vitamin B-6 10.0 % Vitamin C 0.2 % Vitamin D 0.2 % Vitamin E 13.9 % Calcium 4.9 % Copper 8.3 % Folate 8.6 % Iron 9.7 % Magnesium 8.7 % Manganese 43.1 % Niacin 7.8 % Pantothenic Acid 3.5 % Phosphorus 11.0 % Riboflavin 7.0 % Selenium 11.1 % Thiamin 11.4 % Zinc 6.2 % item not reviewed by moderator and published
What can I say other than these granola bars ROCKED!!!!! I altered the recipe slightly because I didn't have any wheat germ, so I put some oats &amp; nuts and I pulsed them until they were almost powdered/grainy (much like wheat germ) and this worked beautifully! I also added 1/4 cup corn syrup and 1/4 cup of honey because I didn't have enough honey. I also added a bit more dried fruit to the mix and OMG these granola bars are the BEST ever!!!!! item not reviewed by moderator and published
Made these earlier today. Was looking for a good granola/oat bar recipe and this one seemed to be the best. Everything came out exactly the way it was supposed to. I used only 1tbsp of butter plus 1tbsp of almond butter instead of 1 whole oz. of butter. I also cut back a tiny bit on the brown sugar. Also reading the comments on how hard of a granola bar it was I did 1c rolled oats and 1c quick oats. It came out pretty crunchy around the edges of the pan, but a tiny bit chewy in the middle. It tastes super delicious (especially with a small amount of cinnamon adding). I used both flax and sunflower seeds, almonds, dried blueberries and banana chips. MAKE SURE YOU PACK IT INTO THE GLASS DISH TIGHT, so it doesn't crumble! Very delicious, versatile, and nutritious! Can't wait to make more, maybe peanut butter and chocolate next... item not reviewed by moderator and published
You can get dried strawberries at: item not reviewed by moderator and published
Can anybody tell me where to get dried strawberries? item not reviewed by moderator and published
Excellent recipe and soo good! I made this recipe almost exactly liket his the first time but added mini chocolate chips and it was amazing! I started to read other reviews and saw the different ways of making it so I am at my second attempt. I omitted the dried fruit and added mini chocolate chips, cocoa powder, raisins, cinnamon and peanut butter. I only used half of the butter and brown sugar because of the chocolate chips and peanut butter. I haven't tried it yet but hopefully it comes out just as good as the first. I will make this recipe over and over there are so many options! item not reviewed by moderator and published
This recipe turned out great! Instead of the other fruits, I added some dried strawberry and white chocolate chips. In addition to the nuts, I also added some ground flax seed. These were great! item not reviewed by moderator and published
I make these about every other week. My husband takes one most mornings for breakfast and I always have one in my purse. They are better than store bought since you can control the ingredients and there are no chemicals. I substitute Flax seed meal for half of the wheat germ and I use walnuts instead of almonds. The biggest change though is I use one cup of steel cut oats and one cup of regular oats. This makes them much chewier. I also cut the recipe into 20 portions instead of 16. My daughter's friends in high school are always begging her to bring them some. I am the official caterer of her Forensics team. item not reviewed by moderator and published
Make this right now! II altered the recipe and it was still amazing! I chopped the almonds, subbed agave nectar for the honey, flax seed for the wheat germ, and added cranberries and coconut as my fruit. I cut into bars just before it was completed cooled. Got a few crumbles, but the bars stayed in tact! I think this will be a once a week recipe in my household - for breakfast or as a snack, these are perfect to grab and go! item not reviewed by moderator and published
My husband and I made this today, it was great. I did put some pecans in the recipe too and they slightly burned, (don't cook them with oatmeal). Bars turned out great and cut very easily. No problems. Thanks Alton! item not reviewed by moderator and published
The best. Like the tip of cutting before baking. item not reviewed by moderator and published
Alton claims that they cost 5 cents to make, but it's actually around $9 if you do the math (and by $9, I don't mean buying all of the ingredients, I mean the cost of each portion of ingredients you use, like the cost of 1.5 ounces of wheat germ, plus 3 ounces of almonds, etc). That said, they are very good, better than granola bars from the store. It's just a bummer that they cost the same as granola bars from the store. But if you want better taste and enjoy cooking, it's worth it. Also, it's nice being able to customize what goes into them, which also makes it worth it. I used dried apricots and dried cranberries. Oh and, if your granola bars turn out too crumbly, just crush everything into granola and eat it like cereal! item not reviewed by moderator and published
This is the best granola recipe I have ever made, and I have made several. It is better than buying granola bars in the store and this recipe holds up just like they do. I made mine with organic ingredients and know now that I can have the best of the best. Thank you!! item not reviewed by moderator and published
After you spread out the granola and before it goes into the oven make cut lines by pressing the flat end of the spatula into the mixture in the size that you want to cut the bars in. Then maybe it will be like a cracker with cut lines. item not reviewed by moderator and published
First of all, I haven't had any trouble getting this out of the pan as long as you follow the recipe EXACTLY AS WRITTEN. My husband and I decided to add some chocolate chips today to see what would happen -- bad idea! Sticks to pan, totally changes the texture of the recipe and may as well be a chocolate granola as it comes off the pan in little clusters. Tastes good, but not a granola bar! However, the recipe as written is great, works perfect and while it is a bit of a workout to cut it, it should come right out of the pan no problems! The most wonderful thing about this recipe -- no preservatives, no dehydrogenated-trans-blah-blah-blah in sight!! item not reviewed by moderator and published
I'm making this recipe for the third time tonight. I'm still getting the hang of it, and if there's an instrument capable of slicing this stuff after it's been cooked, I don't know what it is and I don't have one - I pried my granola out of its pans and broke into pieces. But I don't mind. It's delicious. I made a batch with chocolate chips and raisins and a batch with dried mangoes and chopped fresh banana with a little cinnamon. Both were great and the versatility of the recipe is a lot of fun. Thanks again, Alton. item not reviewed by moderator and published
If you have a Sil-pat (or other brand silicone cooking sheet), use it to press the mixture into the pan. I use my silpat for pressing rice crispy treats and other batter that calls for being pressed down. You can also use a small saucepan on top of your silpat to put a more even pressure on the batter and make it spread more evenly and compact more tightly. You'll love these! I substituted mini chocolate chips for the fruit since my kids don't like dried fruit. Big hit with the volleyball team! item not reviewed by moderator and published
I made these today and we love them! I only used dried cranberries and cherries but I would love to try it with other types of fruit. I do agree I should have cut them before they totally cooled because I had a really hard time just now getting thru them. I will definitely make them again! item not reviewed by moderator and published
Made these today, sub'd ground flax seeds for wheat germ but otherwise followed the recipe. I would recommend cutting these before they completely cool (AB may have said something to that effect on the show - I have seen it but don't remember) b/c once they really harden up they are tougher to cook. I didn't have another same shape pan to press the granola down so I just buttered my knuckles and pressed the mix down firmly. Worked fine. Not low cal but much healthier than the stuff you buy in the store for ridiculous amounts of money. AB rules. item not reviewed by moderator and published
I can't have to much sugar so, I used sugar free pancake syrup instead of honey and, I made my brown sugar with splenda and molasses. I used dried dates and the Granola bars are very good. item not reviewed by moderator and published
I made these today and they turned out beautifully. I didn't have any issue with the dry to wet ratio that some people mentioned. I measured everything with the usual cups because I don't own a scale... yet! I did add a dash of cinnamon to the syrup and I think it really added to the flavor of the toasted nuts and grains. For fruit, I used a berry medley which included strawberries, cherries, cranberries and blueberries. Really, you have got to try this one! item not reviewed by moderator and published
I have made these 7-9 times since first viewing the episode. I've changed up the recipe almost as many times and never been disappointed. The first time or two they did not hold together well, but then I started pressing them into the pan more firmly and they do great. Even when they didn't, I crumbled it into a bowl and poured milk on top for a great morning (or anytime) cereal. I always leave out the brown sugar and usually cut down on the honey. Not because I found them too sweet but because I try to limit my sugar intake. I also always look for dried fruit with no added sugar. That may help those that find them too sweet. I have sometimes added natural apple sauce and/or prune baby food in place of some of the honey. I also never use butter and frequently add natural peanut butter. I also always add flax seed meal in place of some of the wheat germ. This recipe seems to be very accommodating to various needs. One of the keys does seem to be following with recipe using the given weights. The first time I tried it, I used the dry measurements provided and eyeballed the rest. Since then, I have gotten a kitchen scale and it makes a big difference. These bars have served me well camping, traveling, and day-to-day as a mid-day snack or after a workout. item not reviewed by moderator and published
Today I made these for the first time, they came out perfect. I saw the show where he made them, which may have made it easier. You need to pack the mix in the pan with another pan so that it is pretty tight, and after baking wait for them to totally cool before you remove from the pan and cut up. I used a 9x13 pan and cut into 24 to make it even less calories. BTW in the show he tells how much cal, carb, fat, etc they have. And to Tim, the ingredients are listed for the WEIGHT and they are correct. You can't compare a cup of nuts and a cup of flour and expect them both to be 8 oz. So if you have a scale to use its easier to make them correctly or use the dry measure that AB gives in the recipe, I'm sure that's correct too. Way too many people have made these successfully for the ingredients to be wrong. One last thing, in the show he uses Sunflower seeds in the shell, I wondered how I would like that, but even my husband who doesn't like granola bars likes these. item not reviewed by moderator and published
I'm still learning how to cook and bake just like everyone else.... Without these professional chef recipes' to follow, I'll be nothing. So, far so good for me. I can taste this recipe by looking for the specific ingredients and the quantity of each ingredient in the product. I haven't made or use this granola bar by Alton Brown yet. But I can surely tell that this granola bar will be a hit for everyone to enjoy and talk about if the DRY &amp; LIQUID MEASURE EQUIVALENTS ARE CORRECTLY CALLED FOR. This is what I know: 2 cups = 16 ounces (dry measure equivalent) and 1/2 cup = 4 fl. oz. = 120 or 125 ml/cc That's the reason why some folks granola bars are too sweet and to moist... I think because the dry/liquid measure equivalent are ways off... Please do not get upset, just email Alton to VERIFY the measurement of his tasty granola bar recipe and do it again. Believe me, I used Ina Garten granola bar's recipe turned out just like I wanted it to be. So, don't give up! I've have used so many different recipes by various chefs for my baking and cooking and they turned out perfect. My guinea pig roommates, friends and co-workers ate them like crazy. Something I like to share... We live and learn! item not reviewed by moderator and published
Someone asked about using agave: I have made these about 10 times, using anywhere from half agave/half honey to almost all agave, and they were great. item not reviewed by moderator and published
I read the other reviews that said they were having trouble getting the squares to stay together. I am not certain will fix the problem but, if you watch the episode Alton presses down on the mixture hard with another baking dish just before baking. I think that step will avoid and sticking issues. item not reviewed by moderator and published
I have made this recipe 3 times and it's delicious! I must admit that I couldn't get it to hold together as bars and it was really hard to cut when I tried to make bars, but now it's my favourite granola recipe. Just add milk! item not reviewed by moderator and published
density matters<br /> item not reviewed by moderator and published
Professional pastry chef here.....this is only partially true.  Yes, if measured in volume 1 cup is 8 oz.  However, ounces in recipes refer to weight, not volume. Ingredients all weigh differently for 1 cup.  For instance, 1 cup of water, butter or cream will weigh 8 oz.  However, most ingredients will weigh differently than that.  Sugar, for example, weighs 7 oz per cup while all purpose flour weighs 4.25 oz per cup.  Mr. Brown's weights are correct. item not reviewed by moderator and published
So...  you screwed up and burned stuff and you are blaming the recipe instead of yourself?  lol item not reviewed by moderator and published
Whereas the result still TASTED good I wondered if your chips melted. I added mine last then folded them only a few times. Still it swirled through. Just curious if yours did that too.  item not reviewed by moderator and published
still waiting for your follow up item not reviewed by moderator and published
yeah, an egg white helps clump item not reviewed by moderator and published
8 oz of oats by weight IS approx 2 cups. One cup of water will weigh 8 oz but oats will be lighter item not reviewed by moderator and published

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